Seeking insight on how high humidity effects wine in bulk. Researching I just found all the typical stuff. More ethanol in angels share, labels deteriorate, mold forming etc etc. But nothing about my issue, and humidity seems to be the only logical cause. Room is always humid. Currently at 100%. Wines in bulk (demi’s/carboys/barrel), proper so2, topped up, airlocks/breathable bungs, & steady 67°-70° temps. The wine’s surfaces routinely get ‘dirty’- tho it doesn’t negatively affect the wine itself. Never off odors to it, but gunks up the necks nasty. Almost as if sediment or suspended solids rise to the top building up around the glass. Higher ph wines forms at faster rates. I clean it every so often. But also not occurring in 100% of the vessels either. Humid basement is a byproduct of larger issue. I have some updating to the properties storm lines/French drains/sump pumps before i further seal and finish the basement walls. And I’ll be getting a dehumidifier in the meantime regardless. But does this humidity theory sound plausible?